A satay dipping sauce is essential to any rice paper roll/cold roll gathering. I also like pretty much anything peanut-flavoured, so peanut haters may not find this sauce as essential. You guys can go make a fish sauce or sweet chilli dipping sauce (also great). As for me, I’m making the satay kind.

Either way, cold rolls are not the same without a sauce, so whip this one up if you want to spice up your lunch. Because everything is better with a good sauce!

METHOD:
Combine peanut butter, coconut milk, soy sauce, lime juice, honey (or rice malt syrup) in a small bowl or jar and whisk to combine. Use that culinary genius within you – taste it and add extra soy sauce or honey if it needs.

Add as much or as little chilli as you want to the sauce – depending on your chilli tolerance. You can even put the seeds of the chilli in as well if you’re really keen and like a lot of heat. It also depends on whether you plan to use the sauce straight away or keep it in the fridge – the longer the chilli is in the sauce, the more intense the heat can get – so keep that in mind. I had bad experiences when I let a small thai chilli sit in the sauce for a bit too long. Which was literally for 5 minutes – that’s all it took to burn my tastebuds off.

Add the extra chopped peanuts or extra chilli for garnish at the end and get into your cold rolls. So easy!

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All recipes, photos, and posts on this site are the original creations and property of Melinda Pasfield - Designer Health. You are welcome to share a photo but please link to the recipe from this site. Thanks!